A savory peanut sauce covers every inch of this flavorful peanut satay chicken stir fry! Load it up with all your favorite vegetables and pile it over hot fluffy rice.
Meet the stir fry that might singlehandedly convince you to retire the takeout for awhile.
We love a good chicken + veggie stir fry around here, but I’m about to introduce you to an insane game-changer.
Peanut satay sauce. It’s sweet, it’s tangy, it’s creamy, and it’s about to find its way into your stir fry game.
What else do we even need from a stir-fry other than THE PEANUT SATAY SAUCE? I guess an armful of pretty veggies and a mess of tender chicken never hurt anyone.
All piled over tons of fluffy rice of course. Dinner of your lives, guys. You aren’t gonna hate it.
This Peanut Satay Chicken Stir Fry features…
- Juicy chicken pieces
- A rainbow of tender, healthy veggies
- A creamy, flavorful peanut satay sauce
- Tons of hot fluffy rice for serving with stir fry
Making Peanut Satay Chicken Stir-Fry
(scroll to bottom of page for the full recipe!)
I recommend boneless skinless chicken breasts for this recipe. Slice them into bite-sized thin strips and they are ready to be cooked!
If you don’t have breasts on hand, boneless skinless chicken thighs also work great for this recipe! Cook them the same as the recipe directs for the breasts.
Picking Stir Fry Veggies
I use a simple base of onions, sweet peppers, broccoli, and peas for this stir fry, but the sky’s the limit for what veggies you can use!
A few of our other favorites…
- Zucchini/summer squash
- Shredded cabbage
- Baby corn
Making Peanut Satay Sauce
This sauce is incredibly easy to prepare AND you can even make it ahead of time and store in the fridge!
You’re going to need…
- Creamy peanut butter
- Soy sauce
- White vinegar
- Sugar (light brown sugar or coconut sugar both work!)
That’s it! Mix everything up until smooth and then it gets added straight into your pan of stir fried veggies + chicken.
What to Serve with Stir Fry
- Fluffy jasmine rice
- Tender brown rice
- Cauliflower rice
- Hot cooked quinoa
Every bit of this stir fry just screams better-than-takeout!
The savory, creamy peanut sauce covering the juicy chicken and tender veggies is just something magic.
Just one of those dinners that you’ll find makes it’s way onto the dinner rotation regularly! Meet your new stir fry fav. ♥
If you need other stir-fry recommendations, pleaaaase give this beef teriyaki noodle stir-fry or this Mongolian beef meatball veggie stir-fry a go and thank me later.
Watch this stir fry made step-by-step on Google web stories!
Peanut Satay Chicken Stir-Fry
- 3 tablespoons vegetable oil, divided
- 1-1/2 lbs boneless skinless chicken breasts, cut into 1-in strips
- 1 medium onion, thinly sliced
- 3 cloves garlic, minced
- 2 cups broccoli florets
- 1-1/2 cups snow peas
- 1 medium sweet pepper, thinly sliced
- 1/3 cup peanut butter
- 1/3 cup soy sauce
- 2 tablespoons white vinegar
- 1/3 cup coconut sugar (or brown sugar)
- 1 tablespoon cornstarch, mixed with 1 tablespoon water
- 2 tablespoons minced fresh parsley
- Salt and pepper to taste
- Hot rice for serving
- In a large skillet, heat 2 tablespoons oil over medium high heat until shimmery. Add chicken and onion to skillet and saute several minutes until chicken is no longer pink. Add garlic to skillet and saute an additional minute until garlic is fragrant. Transfer chicken to a bowl and set aside.
- In same skillet over medium-high heat, heat remaining 1 tablespoon oil until shimmery. Saute broccoli, sugar snap peas, and red pepper 5-8 minutes until vegetables are crisp-tender. Add chicken back to skillet and reduce heat to medium-low.
- In a small bowl, whisk peanut butter, soy sauce, vinegar, sugar, and cornstarch mixture until smooth. Add to chicken mixture and let stir-fry cook over medium-low heat, stirring occasionally until sauce is thickened and bubbly.
- Add parsley to stir-fry and season with salt and pepper to taste. Serve hot over rice and enjoy!
It’s so yum!! Just a quick question my sauce always turns out really dark! I’m wondering if I should be using less than 1/2 cup soy sauce? Yours is so light!
Thank you 🙂
Are you using a regular type of soy sauce, Crystal? The peanut butter also helps add lightness in color.
Is there anyway to make this without all the sugar? Also, any idea on calorie count per serving (if not, no worries!)
You could reduce the sugar to taste, however, the flavor may change slightly, just be aware of that. 🙂
Add honey instead
Can you freeze this sauce?
The sauce would freeze fine up to 2 months! 🙂
Elaine Lister says
Very tasty… I used a tiny bit of maple syrup instead of sugar. And add mushrooms to stir fry.
A definite hit in our house…..I love when i find something that’s quick, easy & tasty! My 6 year old also loved it so that’s always a bonus!
Glad to hear, Dee! Enjoy. 🙂
Jenna Travels says
Thanks for sharing this!
Jenna Travels says
I really wanted to love this but it didn’t specify which Soy sauce.. I used tamari. It turned out really salty and brown.
Tamari is not technically a soy sauce and it is quite thicker than standard soy sauce, Cleopatra, so that is likely why your sauce did not turn out. Next time I would recommend using regular soy sauce. 🙂
I made this tonight and it is A-mazing! I almost never cook from scratch but this was so easy even a non-cook like me could make it without a problem. It was so delicious, I will definitely make this again.
I’m so happy to hear that this stir fry was a hit, Emily! Thanks so much for letting me know. 🙂
Best satay stir fry recipe, so tasty! I also brined & marinated the chicken in a little peanut butter, soy sauce and brown sugar while I prepared all the veggies. Cooked chicken in small batches and turned out so tender. Definitely sharing and adding this recipe to one of the favourites rotation ?
Awesome to hear, Megan! Thanks for letting me know and enjoy! 🙂
Pretty yum! I used tofu instead of chicken, didn’t have any cornstarch at home and next time I’ll use less soy sauce. WAAAAAY too salty IMO. Delicious and probably similar to restaurant food but probably not good for you to eat on the reg
Hi Amy! Thanks for sharing your experience with this recipe! If you find it’s a bit too salty, I would recommend not adding any additional salt and just sticking with the soy sauce to season the sauce.
Made this for dinner tonight and it was absolutely delicious! Thanks for a great recipe ?
Thanks for letting me know, Juliana! Enjoy! 😀
Amazing!!! Definitely a recipe I’ll be making over and over! We used beans instead of snap peas (they weren’t available). Thanks for a wonderful recipe!
So glad to hear you enjoyed, Shannon! 🙂
Summer A says
Made this recipe tonight for my bf and I. We devoured it!! So ? . Thank you for the delicious recipe!
So thrilled to hear, Summer! 🙂
Wow! This recipe is so easy and absolutely delicious. My daughter and I made it together this past Wednesday while I was visiting her, and she kept all the leftovers. It was so good, I made it again when I got home on Thursday. Took some to my neighbors, and they loved it too! They shared some with their teenage grandson who raved and asked, “Who made this”? Thanks for such an awesome recipe! All your recipes actually look pretty amazing, and I will be trying more soon ?
Awww thanks for letting me know, Jacqueline! Sounds like it was definitely a hit. 🙂
Sauce has too much soy in it which overpowered the whole dish
Monica Brewer says
I totally agree so overpowering.
Hi there. I’ve made this dish many times myself and have also had hundreds of readers make this dish with no complaints about the flavor of the sauce. Are you using the correct amount of vegetables and chicken to build the base of the stir fry?
Delicious! I used a combination of GF soy sauce and coconut aminos, also found that I didn’t require the starch mix because it ended up beating really thick anyway! At the end I also mixed puréed pumpkin through to add to the veg load!
LOVE the sound of pumpkin in this stir fry! Glad you loved it, Jocelyn!
Easy to follow and delicious! We didn’t have any cornflour on hand so I simmered it on low until the sauce thickened up and then added the broccoli so I didn’t over cook it. Great recipe, the family loved it!
So glad to hear, Terri! 🙂
I just made this tonight for my birthday dinner. I didn’t have either coconut sugar or brown sugar, so I used golden syrup, and I added some curry powder for a little bite. SO good. Thanks for this. I love satay, but I can never get the balance of flavors right. Did tonight though!
Love the sound of adding golden syrup and curry powder! Happy Birthday as well! 🙂
Electric Smoker says
Definitely, I will try this one! So unique! Thanks for sharing Great ideas!
will Make this for dinner tonight. Thanks for a great recipe
This is my family’s favorite recipe going on maybe a year and a half now! And when you can get 7 people to agree on one dish, that’s a big win! I’ve made it with different soy sauces (including Tamari), different peanut butters, different sugars, arrowroot instead of cornstarch, whatever vegetables I have on hand: it is a hit every time! I also double it and never have leftovers.
Always a win when everyone loves a dinner! Thanks for sharing your modifications, Heather! 🙂
Rick V says
I made this tonight for my wife and girls. They all loved it.
The only thing I would do next time is add water chestnuts.
It would add more texture to the dish.
Otherwise it was fast and easy to make, thanks.
Water chestnuts would be a great addition! Glad to hear you and your family loved it!